No Bake Fiddle Diddles

Fashioned much like a coconut macaroon, these No Bake Fiddle Diddles are all gussied up for the holidays! This recipe is quite easy; everything goes into one saucepan to combine, and then just drop spoonfuls of the mixture onto a lined baking sheet. Decorate with sprinkles, and candies, or leave them plain! Make both flavours because these are deliciously addictive!

As the big day draws nearer, all of us home cooks appreciate an easy, really delicious no-bake confection and these No Bake Fiddle Diddles are just that! Initially, I prepared a chocolate version, but after one bite, I knew that by changing up a couple of the ingredients, I could make a peanut butter version too. That is why you see both chocolate and peanut butter fiddle diddles in the photographs. Of course, you can make both or just one, choosing your favourite flavour between the two.

I used to think that the term no-bake meant that a recipe was more of an assembly-type recipe. Something like a salad, for example. It sounds simple enough, right? Toss the lettuce and any other veggies you want into a bowl. Top it with cheese, croutons, avocado, hard-boiled egg, etc. Add some dressing and you’re all done! But, no-bake actually just means no baking. There still might be some stove-top cooking needed – or even a microwave, for that matter.

To prepare these No Bake Fiddle Diddles, you will need to use your stovetop. So, even though they’re no-bake and kid-friendly, you will still need some way to melt the ingredients together. I guess since that’s just stovetop, these could still be considered no-bake!

Some other no-bake-type holiday recipes you might enjoy are these Rudolph’s Red Nose Cookies. Hairy Moose Droppings are delicious and always quite the conversation starter! Just like these Caramel Peanut Slices were a favourite of my mom’s so were these Marshmallow Coconut Balls and so were these Christmas Crunch Cookies. You can find many more no-bake cookie recipes here at Lord Byron’s Kitchen by using the search field at the top of this page.

I’m going to tell you all about this cookie recipe and how you can make it in your home this holiday season, but first, I want to tell you about what you can expect from Lord Byron’s Kitchen this Christmas. I know we’re getting closer to the big day, so it’s time to get to the cookie recipes! Before I get into today’s recipe, let me make mention of the three previous holiday confection countdowns that I just finished up this year.

Back in October, I kicked off the holiday season with a holiday recipe series called Lord Byron’s 12 Holiday Trifle Series and followed that up with a second series called Lord Byron’s 12 Holiday Breads and Loaves. Next was my 12 Squares and Bars Series, which was Volume 2 of that particular series.  

And now, I’m starting on this new series, which is the seventh annual instalment! I cannot believe that this is the seventh year in a row that I’ve shared Lord Byron’s 24 Cookies of Christmas! But, before we get to a list of ingredients and instructions for today’s recipe, let me tell you about this series and more!

LORD BYRON’S 24 COOKIES OF CHRISTMAS SERIES

Another holiday series, Lord Byron? Yes – why not!? Welcome, Dear Reader, to the fourth of my annual holiday recipe series for this season! This one is called Lord Byron’s 24 Cookies of Christmas – Volume 7! I will try to keep the recipes in this series quick and easy, just like in previous years. Even if a recipe looks complex, I promise you that it is not! My goal, as always, is to share recipes with you that are not too complex to whip up as a holiday treat for your family.

Like every other holiday series I’ve shared over the years, this series will share a new recipe every day for the next 24 days – even on Saturday and Sunday! You might be asking yourself, how many Christmas recipes could one possibly have or need? Well, I say you can never have too much of a good thing. And, I love having lots of choices. Who wants to prepare the same holiday recipes year after year?

SUBSCRIBE NOW SO THAT YOU NEVER MISS OUT ON NEW RECIPES!

So, welcome, Dear Reader, to Lord Byron’s 24 Cookies of Christmas series! Even though this is the fourth series for this holiday season, you can always look back at previous years if you just cannot wait until the next recipe is published. Also, some of my favourite recipe collections from previous years are my 75 Homemade Gifts from Your Kitchen, my 50 Make Ahead Freezer Friendly Christmas Recipes, and my 30 No-Bake Christmas Recipes post.

You really don’t want to miss one of these recipes, so if you have not yet subscribed to Lord Byron’s Kitchen, I encourage you to do so. That way, a new recipe will be emailed to you every day. You won’t have to bother to come looking for it! Like in previous holiday recipe countdowns, I like to mix up the recipes in the series so that there is something for everyone. Are you ready!!??

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Butter – Make sure your butter is at room temperature!
• Milk – I use whole milk in all of my recipes unless otherwise stated.
• Sugar
• Semi-Sweet Chocolate Chips
• Oats – Use quick-cook oats.
• Walnuts
• Unsweetened Coconut
• Vanilla Extract

HOW TO MAKE NO BAKE FIDDLE DIDDLES

Add the butter, milk, and sugar to a large saucepan and bring to a boil, stirring often. Remove the mixture from the heat and add the remaining ingredients to the saucepan. Stir well to combine.

Drop heaping tablespoons of the mixture onto a baking sheet lined with parchment paper or use a cookie scoop to create mounds much like a macaroon. Allow the cookies to cool and harden fully before transferring to a food-safe container for storage.

To prepare a peanut butter version, substitute the semi-sweet chocolate chips with peanut butter baking chips. You can also add 1/4 cup of chopped peanuts.

THE BEST TYPE OF COCONUT TO USE

When it comes to coconut to bake with, there are two kinds – sweetened and unsweetened. Those two types can be found in different levels of fineness and coarseness. It’s important to use unsweetened coconut for this recipe. Otherwise, with the addition of sugar, your No Bake Fiddle Diddles will be too sweet to eat!

You’ll want to use an unsweetened medium coconut. The size of the grated coconut won’t make a difference to the taste, but it certainly will make a difference when you try to form the mixture into mounds. The longer shreds of coconut will make for a messier mound and you want your delicious cookies to look just as amazing as they taste! It’s best to avoid the hassle and use medium coconut.

STORING, PACKAGING, & FREEZING

When it comes to most cookies, they taste best at room temperature, but they don’t hold up well to being left out on your countertop for a long time. Cookies will stay fresh in a cookie jar or food-safe container with a lid for 3-5 days if left to sit on your kitchen countertop. You can store them in a food-safe container in your fridge. When you want one, two, or half a dozen, take them out of the container and place them in a single layer on a plate. Let them sit at room temperature for 5 minutes and they’re ready!

If you plan to freeze your No Bake Fiddle Diddles, you certainly can! Pile them into a clean, food-safe container. The container must be freezer-friendly! You’ll want to ensure a very tight-fitting lid too. I use these quite often when freezing baked goods. I like to place a sheet of plastic wrap over the top of the container before pushing the lid on. This helps to create a better seal. The goal is to keep all of that freshness locked in!

You can freeze these cookies for up to three months. If you plan to give previously frozen cookies as a gift, I would lay them out on a wire cooling rack to thaw completely. Once thawed, pile into cellophane bags and tie with a ribbon, or stack in a cookie tin/box.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!

Finally, as I stated previously, every day I will be posting a new recipe. If you miss one, don’t fret. You can find my entire collection of Christmas Recipes right here! There are over 200 Christmas recipes and counting. There’s something for everyone! Cheers!